Baja Taco Blitz
main meals
POINTS® Value: 6
These tacos are a Hungry Girl creation. If you're a taco lover she says that "You'll FREAK over these!!!"
Ingredients
1 sprays cooking spray
1/2 small onion(s), sliced
1/4 large sweet red pepper(s), sliced
4 oz uncooked boneless, skinless chicken breast, cut into strips
2 small corn tortilla(s)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/8 medium avocado, sliced
1/2 cup Iceberg lettuce, chopped
2 Tbsp shredded fat-free cheddar cheese, or Monterey Jack cheese
2 Tbsp fat-free sour cream
1 Tbsp salsa
1 tsp cilantro, fresh, chopped
Instructions
Coat a skillet with cooking spray; set over medium heat.
Saute onion for 2 minutes.
Add red pepper; sauté for 2 minutes more (vegetables should still be a little crisp).
Remove vegetables from pan and place in a small bowl.
Saute chicken in same skillet until cooked through, about 4 to 5 minutes; add to vegetable bowl.
Heat tortillas in same skillet for 20 seconds on each side; remove to a plate.
Season vegetable-chicken mixture with salt and pepper; divide among tortillas.
Top each with 1/2 of avocado, lettuce, cheese, sour cream, salsa and cilantro; fold up and serve.
Yields 2 tacos per serving.
Showing posts with label avocado. Show all posts
Showing posts with label avocado. Show all posts
Monday, May 5, 2008
Monday, February 11, 2008
Toxic Tomatoes
This is definelty a recipe geared towards kids! I can really see my son wanting to make these!
Toxic Tomatoes
Ingredients
6 medium-sized tomatoes
1/2 avocado, peeled, pitted, and chopped
1 cup grated Swiss cheese (1/4 pound)
6-10 chopped fresh basil leaves (or 1 tablespoon dried basil)
1/4 teaspoon dried oregano
Instructions
Wash the tomatoes and cut them in half crosswise.
Place the halves - open side up - on a cookie sheet.
In a small bowl, mash together the avocado (sludge), grated Swiss cheese (pus), and basil (poisonous plant matter).
Spoon the mixture on top of the tomatoes and sprinkle with oregano (flywings).
With an adult's help, broil the tomatoes for 5 minutes or until pus begins to ooze.
Carefully remove the tomatoes from the broiler and serve hot.
Serving Idea: Allow Toxic Tomatoes to cool slightly and eat them with your hands (wearing plastic gloves, of course - to keep from being contaminated)!
Yield: Serves 4 to 6 madcap mutants
Toxic Tomatoes
Ingredients
6 medium-sized tomatoes
1/2 avocado, peeled, pitted, and chopped
1 cup grated Swiss cheese (1/4 pound)
6-10 chopped fresh basil leaves (or 1 tablespoon dried basil)
1/4 teaspoon dried oregano
Instructions
Wash the tomatoes and cut them in half crosswise.
Place the halves - open side up - on a cookie sheet.
In a small bowl, mash together the avocado (sludge), grated Swiss cheese (pus), and basil (poisonous plant matter).
Spoon the mixture on top of the tomatoes and sprinkle with oregano (flywings).
With an adult's help, broil the tomatoes for 5 minutes or until pus begins to ooze.
Carefully remove the tomatoes from the broiler and serve hot.
Serving Idea: Allow Toxic Tomatoes to cool slightly and eat them with your hands (wearing plastic gloves, of course - to keep from being contaminated)!
Yield: Serves 4 to 6 madcap mutants
Fresh Mozzarella Penna Pasta
8 ounces fresh mozzarella cheese, cut into small cubes
3 medium tomatoes or 5 to 6 Roma tomatoes, peeled and diced
2 avocados, peeled, pitted and diced
3 to 4 cloves garlic, minced
1/2 cup extra-virgin olive oil
1/2 cup coarsely chopped fresh basil
1 tablespoon lemon juice
1 tablespoon coarse salt
Freshly ground black pepper to taste
1 teaspoons crushed red pepper or to taste
1 (16-ounce) package uncooked penna pasta
Freshly grated parmesan cheese
In a large bowl, toss mozzarella cheese with tomatoes, avocados, garlic, olive oil, basil, lemon juice, salt, pepper, and red pepper.
Let stand at room temperature for at least 30 minutes.
Cook pasta according to package directions; drain and return to pan to keep warm.
Add tomato mixture and toss to coat thoroughly.
Transfer onto individual serving plates and garnish with parmesan cheese.
Makes 4 servings.
8 ounces fresh mozzarella cheese, cut into small cubes
3 medium tomatoes or 5 to 6 Roma tomatoes, peeled and diced
2 avocados, peeled, pitted and diced
3 to 4 cloves garlic, minced
1/2 cup extra-virgin olive oil
1/2 cup coarsely chopped fresh basil
1 tablespoon lemon juice
1 tablespoon coarse salt
Freshly ground black pepper to taste
1 teaspoons crushed red pepper or to taste
1 (16-ounce) package uncooked penna pasta
Freshly grated parmesan cheese
In a large bowl, toss mozzarella cheese with tomatoes, avocados, garlic, olive oil, basil, lemon juice, salt, pepper, and red pepper.
Let stand at room temperature for at least 30 minutes.
Cook pasta according to package directions; drain and return to pan to keep warm.
Add tomato mixture and toss to coat thoroughly.
Transfer onto individual serving plates and garnish with parmesan cheese.
Makes 4 servings.
Avocado Truffles
Ok, I have not tried these, but I had to post the recipe because they sound very interesting!!
Acocado Truffles
Yes, you read it right! This is a recipe for Avocado Truffles. You absolutely won't believe how delicious these truffles are until you have tried this very easy-to-make recipe. The texture of the avocados mixes wonderfully with the chocolate. But, beware - these truffles are very rich!
1 large very ripe avocados, peeled and pit removed*
1/2 cup butter
1 1/2 teaspoons pure vanilla extract
1 1/4 cup unsweetened cocoa
3 cups powdered (confectioners) sugarPowdered sugar for rolling
** If an avocado is ripe, it will yield to a gentle pressure.
In a large saucepan over low heat, melt butter; remove from heat; set aside.
In your food processor or food blender, puree the avocado until a smooth consistency. NOTE: If you add a little of the melted butter to the avocado, it helps in the process. Be sure there are no chunks of avocado left.
Add the avocado puree, vanilla extract, cocoa, and powdered sugar into the saucepan with the melted butter.
Mix until well combined.
Place the chocolate mixture into the refrigerator until it hardens.
When chocolate mixture has hardened, remove from refrigerator.
Line a sheet pan or cookie sheet with waxed paper or parchment.
Using a cold metal teaspoon, melon baller, or a mini ice cream scoop and your hands, roll the chocolate into small balls about 3/4-inch diameter and arrange them on the sheet pan.
If the mixture gets too soft to mold easily, put it back in the freezer for a few minutes.
Place the cookie sheet of chocolate balls in the refrigerator until firm.
Once the truffles have hardened, remove from the refrigerator and shape into balls by rolling between the palms of your hands.
Roll in powdered sugar to coat the outside.
Place the finished truffles in the refrigerator until they are set.
They should be stored in a covered container in the refrigerator until ready to serve.
Bring to room temperature when ready to serve.
Acocado Truffles
Yes, you read it right! This is a recipe for Avocado Truffles. You absolutely won't believe how delicious these truffles are until you have tried this very easy-to-make recipe. The texture of the avocados mixes wonderfully with the chocolate. But, beware - these truffles are very rich!
1 large very ripe avocados, peeled and pit removed*
1/2 cup butter
1 1/2 teaspoons pure vanilla extract
1 1/4 cup unsweetened cocoa
3 cups powdered (confectioners) sugarPowdered sugar for rolling
** If an avocado is ripe, it will yield to a gentle pressure.
In a large saucepan over low heat, melt butter; remove from heat; set aside.
In your food processor or food blender, puree the avocado until a smooth consistency. NOTE: If you add a little of the melted butter to the avocado, it helps in the process. Be sure there are no chunks of avocado left.
Add the avocado puree, vanilla extract, cocoa, and powdered sugar into the saucepan with the melted butter.
Mix until well combined.
Place the chocolate mixture into the refrigerator until it hardens.
When chocolate mixture has hardened, remove from refrigerator.
Line a sheet pan or cookie sheet with waxed paper or parchment.
Using a cold metal teaspoon, melon baller, or a mini ice cream scoop and your hands, roll the chocolate into small balls about 3/4-inch diameter and arrange them on the sheet pan.
If the mixture gets too soft to mold easily, put it back in the freezer for a few minutes.
Place the cookie sheet of chocolate balls in the refrigerator until firm.
Once the truffles have hardened, remove from the refrigerator and shape into balls by rolling between the palms of your hands.
Roll in powdered sugar to coat the outside.
Place the finished truffles in the refrigerator until they are set.
They should be stored in a covered container in the refrigerator until ready to serve.
Bring to room temperature when ready to serve.
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